Quiche with Ham, Broccoli and Peppers

5 from 7 votes
Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 30 minutes
Total Time 1 hour 35 minutes
Course Dinner
Cuisine European
Servings 4 people


For the dough:

  • 170 g Wheat flour, type 405
  • 80 g Butter or margarine, cold
  • 1 pinch Salt
  • 2 tbsp Sugar
  • 1 Egg, size M, cold

For covering:

  • 120 g Ham, smoked, sliced
  • 250 g Broccoli
  • 1 medium sized Bell pepper, red
  • Salt

For the cast:

  • 5 Eggs, size K
  • 1 tsp Chicken broth, Kraft bouillon
  • 1 tsp Black pepper, fresh from the mill
  • 80 g Drinking yoghurt, neutra
  • 1 tsp Sugar fine
  • 2 tsp Mustard, Dijon
  • 4 tbsp Olive oil
  • 2 tbsp Corn starch (e.g. Maizena)
  • 80 g Mozzarella, coarsely grated


  • Flour, for the work surface
  • Margarine, for the baking sheet or
  • 1 arc Parchment paper
  • Baking tray, 24 x 31 cm


  • Cut the cold margarine into small pieces, then knead the remaining ingredients for the dough into a crumbly dough (food processor). Rinse your hands with cold water, dry them briefly and press the crumbs together by hand and let the machine knead into a homogeneous dough. Wrap in foil and let ripen in the refrigerator for 30 minutes.
  • In the meantime, moisten a smaller baking sheet and line it with parchment paper. Fry the ham slices in 2 tablespoons of the olive oil until they are fragrant. Use the remaining oil for the pouring. Separate the florets with a small stem from the well-roasted broccoli, peel the main stem and cut the whole stems into pieces approx. 1 cm in size. Blanch in plenty of salted water for 2 minutes.
  • Remove the stem from the pepper, wash it, cut it in half, remove the white partitions and the grains. Cut half of the peppers into pieces approx. 1 cm in size, cut the rest across into narrow strips. Preheat the oven to 200 degrees.
  • Roll out the dough and place in the baking sheet. Perforate with a fork. Line the dough with the ham and spread the vegetables on top. Whisk the eggs with the chicken stock, pepper, drinking yoghurt, mustard and olive oil. Mix the corn flour homogeneously in 3 tablespoons of the egg mixture and mix together with the mozzarella into the egg mixture and distribute the mixture over the vegetables. Place in the middle of the oven and bake for about 45 minutes until golden brown.
  • Cut open in the shape, serve warm and enjoy.


  • Goes well with a light rosé wine.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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